Festive Cranberry Fluff Salad
Mix cranberry sauce with marshmallows, whipped cream, and pecans for a quick, no-bake salad. Perfect for holidays. Ready in ten minutes.
Ingredients
- 1 (16 oz) can cranberry sauce
- 2 cups mini marshmallows
- 2 cups Cool Whip (thawed)
- ¾ cup pecans (toasted and chopped)
- ¼ cup pecan pieces for garnish
- 2 tablespoons fresh whipped cream for topping (optional)
Instructions
- Open your 1 (16 oz) can of cranberry sauce and pour it into your large bowl. Don't stress about the liquid.
- Add 2 cups mini marshmallows to the bowl and stir them in gently. Keep those marshmallows whole!
- Fold in 2 cups Cool Whip using your rubber spatula. Go slow and fold from bottom to top. Stop when you see a pretty marbled look.
- Stir in your ¾ cup chopped toasted pecans and spread them out. Save some for the top decoration.
- Stick it in the fridge for at least 30 minutes. Let the flavors get cozy together.
- Sprinkle reserved pecans and whipped cream on top right before you serve. ENJOY!!!
Notes
- Use fresh marshmallows—they fold in smoothly and keep your salad light and pillowy.
- Make this the day before if you want one less thing to do. Cover it with plastic wrap.
- Toast your pecans yourself for the best flavor. Store-bought toasted ones work great, too.
- Keep this cool when you travel. Use a cooler with ice packs underneath.
- Don't freeze leftovers. Enjoy it fresh from the fridge within two days and savor every bite!